Recipes from The Inglenook Cookbook by The Sisters of the Brethren Church (1906)

POULTRY

ROAST TURKEY WITH DRESING #2

Dress the turkey; let it stand in salt water 1/2 hour, then place in a large roaster; pour 4 pints of boiling water in roaster; salt turkey inside and out, and pepper if desired; then grease a clean white cloth with butter and place over the top of the turkey, lay it on its back first having sewed its legs down, and tied its neck shut. The strings and stitches can all be taken out when ready to put dressing in. Place in a slow oven, let bake 3 hours if a large turkey; add more water if needed, then take out and fill with the following: Take 5 pints of dry bread crumbs, add 1 1/2 pints of rich milk, 4 eggs, 1 tablespoon-ful of powdered sage, salt and pepper, and the water off the turkey, saving 1 pint for gravy; add the chopped giblets (heart, liver and gizzard) and stir well; fill the turkey, placing what is left in the end of the pan: return to oven and let stay 1/2 hour, or until turkey is a nice brown and dressing done. The buttered cloth should be removed when the stitches are taken out and another spoonful of butter put over the top of the turkey.